Spicy Pumpkin Tart
4 servings
90 minutes
Spicy pumpkin tart is an amazing blend of sweetness and spiciness that combines traditional American flavors with an unexpected hint of spices. Its roots go deep into American cuisine where pumpkin holds a special place, especially in the fall season. The crunchy almond and flour base perfectly complements the rich filling of cooked pumpkin, milk, cream, and spices. Tabasco adds a slight heat that highlights the natural sweetness of the pumpkin. This tart is perfect for cozy evenings and celebrations; it can be adorned with nuts and whipped cream for an especially elegant presentation. Its rich flavor unfolds with each bite, offering a unique gastronomic adventure for lovers of unconventional desserts.
1
Preheat the oven to 200 degrees. In a large bowl, mix flour, ground nuts, sugar, and cinnamon, then add the butter and blend well.
- Wheat flour: 1.2 glass
- Ground almonds: 0.5 glass
- Sugar: 1 glass
- Ground cinnamon: 0.3 teaspoon
- Melted butter: 0.5 glass
2
Spread the dough in a baking dish with fluted edges and a removable bottom. Prick the dough with a fork in several places to prevent it from puffing up.
3
Bake for 10 minutes to form a small crust.
4
Preparing the filling: First boil the pumpkin. While the crust is baking, prepare the filling by combining and mixing well in a large bowl the boiled pumpkin, eggs, cane sugar, milk and cream mixture, cinnamon, Tabasco sauce, ginger, and nutmeg.
- Pumpkin: 500 g
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Milk: 0.8 glass
- Ground cinnamon: 0.3 teaspoon
- TABASCO®: 1 teaspoon
- Ground ginger: 0.5 teaspoon
- Ground nutmeg: 0.5 teaspoon
5
The obtained mixture should be spread on the dough and then baked in the oven at 180 degrees for about 30 minutes or longer until the mixture is baked.
6
Remove the tart from the mold and let it cool a bit before taking it out. The tart can be decorated with nuts and whipped cream.
- Nuts: to taste
- Whipped cream: to taste